Dmitry Bulkin
88/100. Flowers and candied fruits
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Dmitry Bulkin
92/100. Sweet nectarine with cereal
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UmenishikiHime no Ai Tenmi
Dmitry Bulkin
95/100. 15%. Very transparent, elegant and subtle, with notes of acacia and honey
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Dmitry Bulkin
89/100. Flowers with ripe sweet apricots
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Dmitry Bulkin
92/100. 17%. Melons and light cereals.
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Dmitry Bulkin
92/100. White chocolate and acacia flowers, rather oily.
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Dmitry Bulkin
89/100. Sweet apricot flowers with grains, a little alcohol.
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Dmitry Bulkin
91/100. Super-dry sake with aroma of cereals, zest and ripe fruit.
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Dmitry Bulkin
91/100. 15%. Melons and pears with flowers, wormwood in the aftertaste. Bottling 26.02.2018.
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Dmitry Bulkin
88/100. 14%. Cereals and cream with light wormwood
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Dmitry Bulkin
93/100.16.5%. Bright aromas of mango, banana, pineapple. Creamy and textured. A slight bitterness in the aftertaste, most likely due to improper storage. Filling 08/2017.
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TsukinokatsuraKasegi Gashira
Dmitry Bulkin
88/100. 8%. Golden color, grains and sweet melon. High acidity with well integrated high residual sugar. Simple. Looks most like a Riesling.
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Dmitry Bulkin
92/100. 15%. Golden colour with bananas and melon in aroma, ripe apricots and meadow herbs. Dry, clean, slightly spicy aftertaste with lightness and fine sweetness.
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Dmitry Bulkin
86/100. 15%. Green with alcoholic beverages. Melon, hay and apple. Pear and banana. Rice Yamanishiki grind to 60%. The family distillery has been producing premium sake for over 130 years.
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Dmitry Bulkin
95/100. 15%. Rip apples, melon, pineapple and mango. Light nuances of licorice and cedar. In the manufacture of sake wort made from ground up to 50% rice was kept at -10 ° C in a special tank with a triple shell, inside which constantly circulates ice water. The sake was not filtered, which resulted in a beautiful pale gold color that can be admired through the transparent glass of the bottle.
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Dmitry Bulkin
86/100. 15.5%. Melons, grains, a little creamy taste, strongly protruding alcohol in cold form. Made of Cositanrey rice grown in Niigata Prefecture (Honshu Island). This rice variety was the result of long breeding work, crosses between Gohyakumangoku and Yamadanishiki varieties. Soft water "Mekosan" with low content of calcium and magnesium was used. Use of handmade yeast Niigata Kobo No. 9. The degree of rice grinding is 65%.
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Dmitry Bulkin
93/100. 16.2%. Yellowish color, ripe bananas, melon, anise and white flowers. Orange sweet caramel in the aftertaste. Elegant sake. Produced from Yamadanishiki and Miyamanishiki rice, which is ground to a residual of 45%.
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Dmitry Bulkin
87/100. 13%. Yeast tones and shades of cheese with blue mold. Sake is produced from the famous Miyizu water of standard rice. It is aged in steel enameled vats for 6 months. The peculiarity of this sake is a single pasteurization after aging (namachozo), which preserves the properties of unpasteurized, live sake.
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Dmitry Bulkin
93/100. 16%. Transparent yellowish color. Flavours of melon, mango, apricot and white flowers. Full-bodied, with a long aftertaste. Polished Yamadanishiki to 40%. Matured in steel containers for over 6 months. Won a gold medal 12 times at the National Shinshu Awards.
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Dmitry Bulkin
88/100. 15,5%. Melons, pears and some alcohol. Mild bitterness in taste, probably tired because of age. Filling date 2014.06. Technical import of Simple for Seiji restaurant. Produced from Miyamanishiki rice, which is ground to a residual 55%.
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